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4/24/18

Garam Masala Traditional Recipe

Garam
masala is a mixture of unique aromatic spices used in Indian cuisine
from ancient times.

Garam Masala Health Benefits:

Different
regions of India use different spice blends so there are various
traditional recipes for garam masala. Some simple recipes contain as
few as 5 types of spices and other contain as many as 35 spices. Main
ingredients are warming spices with earthy aroma such as cinnamon,
ginger, black pepper, clove, fennel and cumin.

Garam
means “warm” and masala means “spices”. The “warm” refers
to the fact that spices are first toasted, then ground and mixed
together.

Garam
masala promotes weight loss, reduces bloating and increases
circulation and body temperature. It stimulates agni or digestive fireand
balances the aggravated Kapha dosha and Vata dosha.
It has had a long medicinal history in Ayurveda.

Traditional Recipe:

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp cloves

2 tbsp black pepper

1 tbsp fennel seeds

3 bay leaves, broken up

3 cinnamon sticks, broken up

1 tbsp star anise (optional)

1 tbsp cardamom seeds (optional)

¼ of 1 nutmeg, grated (optional)

Dry roast each spice separately in a pan and heat over a low heat stirring constantly to release the aromatic oils from the spices.

Toast them until they are fragrant but not browned (2-3 min).

Cool the spices and grind them.

Pour the garam masala into air-tight container and store in cool and dry place for 2-3 months.

Garam
masala must be added in small quantities or it will be to over
powering. It is most often added at the end of cooking to retain the
flavor of spices. Use garam masala to add flavor to soups,
vegetables, rice, beans, dips, curries or salad dressings.

Coriander relieves
bloating, cleanses the blood and removes heavy toxins from the
system.

Cumin reduces
diarrhea, enhances the memory and relieves nausea.

Clove has
antibacterial and anti-fungal properties and it stimulates
digestion.